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Kato T, Takahashi T. Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2134972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Taku Kato
- Brewing Science Laboratories, Asahi Quality and Innovations Ltd, Moriya, Japan
| | - Tomoko Takahashi
- Core Technology Laboratories, Asahi Quality and Innovations Ltd, Moriya, Japan
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Noba S, Kikuchi K, Yako N, Irie T, Kobayashi M, Uemura K. Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part I: Identification of the Key Factors during Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1812992] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Shigekuni Noba
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Kaori Kikuchi
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Nana Yako
- Quality Control Center, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Taku Irie
- Production Technology Center, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Minoru Kobayashi
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Kazuhiko Uemura
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
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Noba S, Kikuchi K, Kato T, Kusunoki K, Toyota S, Kobayashi M, Uemura K, Nishiyama M. Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part II: Identification of the Key Enzymes in Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1812993] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Shigekuni Noba
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Kaori Kikuchi
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Taku Kato
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Keizo Kusunoki
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Saki Toyota
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Minoru Kobayashi
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Kazuhiko Uemura
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Makoto Nishiyama
- Biotechnology Research Center, The University of Tokyo, Tokyo, Japan
- Collaborative Research Institute for Microbiology, The University of Tokyo, Tokyo, Japan
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Gorter de Vries AR, Pronk JT, Daran JMG. Lager-brewing yeasts in the era of modern genetics. FEMS Yeast Res 2020; 19:5573808. [PMID: 31553794 PMCID: PMC6790113 DOI: 10.1093/femsyr/foz063] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Accepted: 09/23/2019] [Indexed: 12/11/2022] Open
Abstract
The yeast Saccharomyces pastorianus is responsible for the annual worldwide production of almost 200 billion liters of lager-type beer. S. pastorianus is a hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus that has been studied for well over a century. Scientific interest in S. pastorianus intensified upon the discovery, in 2011, of its S. eubayanus ancestor. Moreover, advances in whole-genome sequencing and genome editing now enable deeper exploration of the complex hybrid and aneuploid genome architectures of S. pastorianus strains. These developments not only provide novel insights into the emergence and domestication of S. pastorianus but also generate new opportunities for its industrial application. This review paper combines historical, technical and socioeconomic perspectives to analyze the evolutionary origin and genetics of S. pastorianus. In addition, it provides an overview of available methods for industrial strain improvement and an outlook on future industrial application of lager-brewing yeasts. Particular attention is given to the ongoing debate on whether current S. pastorianus originates from a single or multiple hybridization events and to the potential role of genome editing in developing industrial brewing yeast strains.
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Affiliation(s)
- Arthur R Gorter de Vries
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Jack T Pronk
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Jean-Marc G Daran
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
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Gibson B, Dahabieh M, Krogerus K, Jouhten P, Magalhães F, Pereira R, Siewers V, Vidgren V. Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality. Annu Rev Food Sci Technol 2020; 11:23-44. [DOI: 10.1146/annurev-food-032519-051715] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.
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Affiliation(s)
- B. Gibson
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - M. Dahabieh
- Renaissance BioScience, Vancouver, British Columbia, Canada, V6T1Z3
| | - K. Krogerus
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - P. Jouhten
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - F. Magalhães
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - R. Pereira
- Division of Systems and Synthetic Biology, Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296 Gothenburg, Sweden
| | - V. Siewers
- Division of Systems and Synthetic Biology, Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296 Gothenburg, Sweden
| | - V. Vidgren
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
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Krogerus K, Magalhães F, Vidgren V, Gibson B. Novel brewing yeast hybrids: creation and application. Appl Microbiol Biotechnol 2016; 101:65-78. [PMID: 27885413 PMCID: PMC5203825 DOI: 10.1007/s00253-016-8007-5] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 11/09/2016] [Accepted: 11/11/2016] [Indexed: 11/29/2022]
Abstract
The natural interspecies Saccharomyces cerevisiae × Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae × S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.
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Affiliation(s)
- Kristoffer Krogerus
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland. .,Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, P.O. Box 16100, Espoo, 00076, Finland.
| | - Frederico Magalhães
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland.,Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, P.O. Box 16100, Espoo, 00076, Finland
| | - Virve Vidgren
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland
| | - Brian Gibson
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland
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Petruzzi L, Rosaria Corbo M, Sinigaglia M, Bevilacqua A. Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1075211] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Gibson B, Liti G. Saccharomyces pastorianus: genomic insights inspiring innovation for industry. Yeast 2014; 32:17-27. [DOI: 10.1002/yea.3033] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2014] [Revised: 06/17/2014] [Accepted: 07/18/2014] [Indexed: 12/24/2022] Open
Affiliation(s)
- Brian Gibson
- VTT Technical Research Centre of Finland; Tietotie 2, PO Box 1000 FI-02044 VTT Espoo Finland
| | - Gianni Liti
- Institute for Research on Cancer and Ageing of Nice (IRCAN), CNRS UMR 7284-INSERM U1081; Université de Nice Sophia Antipolis; 06107 Nice Cedex 2 France
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Gibson B, Krogerus K, Ekberg J, Monroux A, Mattinen L, Rautio J, Vidgren V. Variation in α-acetolactate production within the hybrid lager yeast group Saccharomyces pastorianus and affirmation of the central role of the ILV6 gene. Yeast 2014; 32:301-16. [PMID: 24965182 DOI: 10.1002/yea.3026] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 06/13/2014] [Accepted: 06/16/2014] [Indexed: 12/28/2022] Open
Abstract
A screen of 14 S. pastorianus lager-brewing strains showed as much as a nine-fold difference in wort total diacetyl concentration at equivalent stages of fermentation of 15°Plato brewer's wort. Two strains (A153 and W34), with relatively low and high diacetyl production, respectively, but which did not otherwise differ in fermentation performance, growth or flavour production, were selected for further investigation. Transcriptional analysis of key genes involved in valine biosynthesis showed differences between the two strains that were consistent with the differences in wort diacetyl concentration. In particular, the ILV6 gene, encoding a regulatory subunit of acetohydroxy acid synthase, showed early transcription (only 6 h after inoculation) and up to five-fold greater expression in W34 compared to A153. This earlier transcription was observed for both orthologues of ILV6 in the S. pastorianus hybrid (S. cerevisiae × S. eubayanus), although the S. cerevisiae form of ILV6 in W34 also showed a consistently higher transcript level throughout fermentation relative to the same gene in A153. Overexpression of either form of ILV6 (by placing it under the control of the PGK1 promoter) resulted in an identical two-fold increase in wort total diacetyl concentration relative to a control. The results confirm the role of the Ilv6 subunit in controlling α-acetolactate/diacetyl concentration and indicate no functional divergence between the two forms of Ilv6. The greater contribution of the S. cerevisiae ILV6 to acetolactate production in natural brewing yeast hybrids appears rather to be due to higher levels of transcription relative to the S. eubayanus form.
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Affiliation(s)
- Brian Gibson
- VTT Technical Research Centre of Finland, Espoo, Finland
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